Hypoallergenic Beet Salad

     Red beets and leafy greens are very beautiful together. Also, the slight sweetness of beets and the slight heat of green onions complement each other perfectly. 

     The conventional garnish to put on top of beet salad is crumbled feta.  If you can eat cheese, that's a good way to go.  I find toasted pine nuts bring a lot of flavor and texture  to this salad too, though, making them an excellent alternative.  If you are allergic to both cheese and pine nuts, just skip them: this is still a delicious salad. 

     leafy greens (See Produce in the Glossary)

     1 batch of marinated beets (Recipe below)

     3 green onions, sliced or cut into very thin 3-inch-long strips

     olive oil (See Oil in the Glossary)

     salt (See Salt in the Glossary)

     ¼ c. pine nuts (See Pine Nuts in the Glossary)

     oil (See Oil in the Glossary)

     Put this salad together in layers.  First cover the bottom of a serving dish with some loosely chopped greens:  I find greens with a bold, savory flavor, such as beet greens or arugula, contrast perfectly with the slightly bland, sweet beets, but  use whatever greens you like. Drizzle a bit of olive oil onto the greens. Distribute the beets on top of the greens.  On medium heat, lightly brown the pine nuts in a smidge of oil with a pinch of salt. Remove immediately from the hot pan to cool so they do not have an opportunity to scorch.  Distribute over the salad. Garnish with the green onions.

Marinated beets

     1 lb. beets (about 2 large), peeled, quartered, and sliced thin (1/4" or less)

     1/4 c. freshly squeezed lemon juice (See Juice in the Glossary)

     1 tsp. salt (See Salt in the Glossary)

     (optional) sprinkle of chopped fresh dill weed (See Produce in the

          Glossary) or pinch of dry dill weed (See Spices in the Glossary)

     (optional) sprinkle of chopped fresh mint (See Produce in the 

          Glossary) or pinch of dried mint (See Spices in the Glossary)

     Stir salt and any herbs into the lemon juice. Throw beets into boiling water, and simmer until they are thoroughly cooked but still firm, 10-12 min. Drain beets and immediately stir into the lemon juice.  Allow to steep, stirring frequently, for half an hour or so.  Chill.